There are times when only a pizza will do. And, when those times collide with times of complete and utter laziness, it can be almost impossible to resist the temptation to call up your nearest pizza place and put in an order so large that a family of four could comfortably eat from it for a week. For that particular situation, I wanted to create a pizza, an easy yet impressive pizza, one that could be whipped up quick as a flash but that would be sure to impress any pizza-loving guest that might join you for the evening. So, here’s my pear and gruyère pizza, with a three-ingredient wholemeal base, topped with rocket, walnuts and a homemade balsamic glaze. (Side note: I’ve wanted to make something with these ingredients ever since Chuck made a pear and gruyère pie on Pushing Daisies… 7 years later and I’ve finally done it!)
Makes 2 medium pizzas
Ingredients (balsamic glaze)
– 1 cup balsamic vinegar
– ¼ cup brown sugar
– pinch salt
Ingredients (pizza base)
– 2 cups wholemeal flour
– 160g greek yoghurt
– 1 tsp baking powder
Ingredients (pizza toppings)
– 100g grated gruyère cheese
– 2 pears, cored and thinly sliced
– chopped walnuts
– black pepper
1. Heat oven to 200°C.
2. Pour the balsamic vinegar into a small saucepan along with the sugar and salt and stir to combine. Place the pan over a medium heat, let the mixture come to a boil, stir again and turn down to a low heat to simmer. Let sit for a while until the mixture is thick, syrupy and reduced by about half, coating the back of a spoon. Remove the pot from the heat and allow the glaze to cool.
3. Now, combine the flour, yoghurt and baking powder in a bowl and knead until you have a well-mixed dough. Divide the ball into two and roll out each half with a rolling pin to form two thin bases. Place both bases onto a well floured (I’ve tried both greased and floured, for some reason greased still results in my pizzas sticking!) baking sheet.
4. Sprinkle half the cheese onto each pizza before evenly placing the slices of pear on top of the cheese.
5. Put the baking sheet into the heated oven and bake for 15/20 minutes.
6. When ready, transfer the pizzas to their serving plates. Place half the rocket, a sprinkling of chopped walnuts, black pepper and a good drizzle of the balsamic glaze onto each pizza. Enjoy!
(7.) Any glaze left unused can be stored in an air-tight container in the fridge for up to two weeks.